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Hibiscus is renowned for its tart flavor and cardiovascular support. Rose hips also have a tangy, fruity flavor and are one of the richest plant sources for vitamin C. It’s a delightfully refreshing combination.


3-4 quarts plain kombucha 2 tbsp dried hibiscus flowers

2 tbsp dried rose hips

Combine all ingredients in a large jar with a cloth cover or loose lid. Infuse in a warm spot, out of direct sunlight for 1-2 days. Strain and bottle following the instructions in our Classic Kombucha recipe.

Glass of hibiscus & rose hip kombucha with mint garnish

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